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Salmon en Croûte
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This delicious contemporary twist on a classic dish makes an impressive centrepiece for Easter. The unusual combination of horseradish and beetroot goes wonderfully with the salmon and dill. Use salmon fillets to make individual parcels, if you prefer.
Get ahead: The parcel can be assembled in advance. Cover and chill in the fridge for up to 3 hours before cooking.
Typical values per serving:
This recipe was first published in March 2004.